Pages

Wednesday, May 16, 2012

Bananas are pretty popular in our house. It's the one fruit that every family member seems to love. There are so many ways to enjoy bananas, but here are just a few of my families favorites. Bananas are the perfect portable treat so just eating them plain is at the top of our list.

We also love banana's in homemade banana pudding, smoothies, shakes, pancakes, salads and baked goods. By far quick breads and pies are my favorite, but when the bananas start to get over ripe I like to make Banana Bread and Chocolate Chip Banana Muffins. Those seem to be my family's favorite sweet treats.

Besides breads and pies I also love to bake cakes, so today I want to share an easy recipe for a Banana Cream Poke Cake. Y'all know I love my sweets so when Walmart asked me to share a recipe using bananas I didn't waste anytime coming up with this yummy poke cake recipe.

I love the vintage jell-o and pudding poke cakes, so for me bananas, pudding and cool whip just sounded like the perfect combination. I have to say this banana cake turned out really good. I actually think it taste better the second day after the flavors settle in. If you love pudding poke cakes you need to try this version.

Bake the cake according to package directions for a 13x9 inch pan. Let the cake cool for 15 minutes, then poke holes in the cake with the handle of a wooden spoon. Try to space the holes a little less than 1 inch apart and make sure they're pretty deep.

Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout) Using a whisk beat the pudding just until smooth - -about a minute. Pudding should still be thin and runny.

Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. Put the cake in the refrigerator and chill for about an hour.

Remove cake from fridge. Slice the bananas and lay them on top of the pudding layer. Frost with cool whip and return to the refrigerator and let the chill until ready to serve.

Enjoy!

Banana Cream Poke Cake

Ingredients:

1 - 18.5 oz white, yellow or golden vanilla cake mix,

plus eggs, oil and water as directed on box

1 - 3.9 oz box instant vanilla pudding

2 - cups milk

2 - bananas, sliced

1 - 8 oz container regular or light cool whip

Directions:

Bake the cake according to package directions for a 13x9 inch pan. Let the cake cool for 15 minutes, then poke holes in the cake with the handle of a wooden spoon.

Space the holes less than 1 inch apart and make sure they're pretty deep.Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout).

Using a whisk beat the pudding just until smooth - -about a minute. Pudding should still be thin and runny.

Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake.

Put the cake in the refrigerator and chill for about an hour.

Remove cake from fridge. Slice the bananas and lay them on top of the pudding layer.

Frost with cool whip and return to the refrigerator and let the chill until ready to serve.

If you're looking for more banana recipes, I have included a few of our favorites.

I'm part of the Walmart Moms Program. Follow me and my other fellow Walmart Moms and our ideas. Walmart has provided me with a gift card and compensation for my time and efforts in creating this post. Participation in this program is voluntary and the opinions stated above are entirely my own.

I made this last night and all the kids loved it! The only change I made was I used Banana Cream pudding instead of vanilla ( it's what I had on hand) I'm thinking this recipe would be good using white cake, cheesecake pudding and strawberries. I might have to experiment a bit. Thanks for the great ideas!!

I used banana pudding, too, and I also mixed up a mashed banana in the cake mix. It had good, strong banana flavor, but it wasn't overwhelming. I agree that it's even better on the 2nd day!! Thanks for this!!

I'm going to try this for a company potluck. Except, I'm gonna frost with cookie cream. You take manilla cookies that have been dunked for a few seconds each in milk and line the bottom of a pan. Then you put on a layer of cool whip. You chill for thirty minutes and then mix the contents of the pan together because the milk will have made it do the cookies and cool whip can become one

Just made this cake and it was delicious!!! The only thing different I did was in the directions on the cake box...it called for 1 cup of water. I used 3/4 cup of banana liqueur than topped off with water to 1 cup. The alcohol cooks out and left a wonderful banana flavor.